文献类型： 外文期刊

作者： Dong, Ji-lin ¹ ; Yang, Mei ² ; Zhu, Ying-ying ¹ ; Shen, Rui-ling ¹ ; Zhang, Kang-yi ³ ;

作者机构： 1.Zhengzhou Univ Light Ind, Coll Food & Biol Engn, Zhengzhou 450001, Peoples R China

2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

3.Henan Acad Agr Sci, Inst Food Sci & Technol, Zhengzhou 450003, Peoples R China

关键词： Steaming; Microwave processing; Oat beta-glucan; In vitro fermentation; Microbiota; Short-chain fatty acid

期刊名称：FOOD RESEARCH INTERNATIONAL （ 2020影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 138 卷

页码：

收录情况： SCI

摘要： This study aimed to compare the prebiotic effects of oat beta-glucan between steaming and microwave processing by high-throughput sequencing. The results showed that microwave-processed oat beta-glucan with lower average molecular weight (M-w) exhibited a more significant effect in promoting Lactobacillus and Bifidobacterium compared with steaming processed oat beta-glucan with higher M-w at the genus level. The overall microbial composition structure results indicated that the relative abundance of Escherichia-Shigella, Lactobacillus, Enterococcus, and Dialister exhibited significant differences between the samples (p < 0.05). Additionally, the shortchain fatty acid in microwave-processed oat beta-glucan fermentation slurries significantly increased (p < 0.05), and more butyrate was produced from microwave-processed oat beta-glucan, which may be attributed to the higher levels of Blautia and Dialister as butyrate-producers. These results suggest that microwave processing contributed to the degradation of oat beta-glucan and enhanced its prebiotic function.